SmittyJonz
somebody shut me the fark up.
Or helped Cook On? Offset or Cabinet or ?
For Me it was Muscrats Badazz Insulated Firebox trailer pit yesterday. I've cooked on a bunch of the cheap pits but never a high end pit till yesterday. Muscrat was cooking for his Dads retirement party - 3 Butts, 4 Briskets, 50 pieces Chicken and a bunch of Sausage. He told me people would be starting to show about 3 so I got there at 3. The Butts were done and resting, Chicken was about ready to come off and sausage ready to go on but the Briskets weren't close and His Dad had told everyone eating was at 4:30 ish. He had cooked at 250* for most of the day and after seeing the Briskets being stubborn he had panned and foiled the Briskets and brought temp up to 300*. When I got there he asked me to check them and see what I thought. I checked and told him I thought had a few hrs left- he said we had 1 - 1 1/2 so I said well then time to crank it up. He tossed in one small split and opened his single Butterfly Damper from 1/3 to full and within a minute or two we watched the gauge steadily climb like speedometer on a car! He closed the damper back down just a bit as needle went past 380* and it settled in at 400* almost exact within minutes!
In 1 hr the the smallest Brisket was probe tender, 2 were close and one was tight. He took the small in to rest and do other things and I moved the remaining 3 around a little. Muscrat had several things going inside so I watched the pit and sipped some Wicked Orchard Adult Apple Juice. You can see his fire from the cook chamber and of course thru the damper and I would see it was time for a split before temp would even start to fall- and since we were in a time crunch I didn't want the temps to fall off any - so I'd toss in a small split every 45 minutes. Now this was to maitain a STEADY 400*, temp never budged- I thought his new TelTru was Stuck! He says when running 250* it's a small split every 1.5 hrs with no temp drops!! The cheapo pits I'm used to cooking on its a split every 45 minutes with a 25* temp drop and then 20* upswing! Muscrats is STEADY like a UDS or Caninet Smoker!!!! :heh: about 20 minutes after the first Brisket then 2nd One probed tender so I took it in and it rested as Muscrat sliced the first then the 2nd. I had put the sausages on already and by time 2 Briskets were slicced the Sausages were ready and we pulled them off and sliced them and people started making plates. While everyone was eating the 3rd Brisket probed tender do off it came and quick rest then sliced just as the Brisket pan was being emptied so we refilled the Brisket pan. The 4th Brisjet must of been an old Jersey cow cuz it didn't give up till 2 1/2 hrs after the first one and after everyone was done eating - Good Thing we didn't need it!
If I ever get to where I can afford a High End Pit I'll be buying a Muscrat Model and saving myself hundreds and possibly thousands depending on which one I get!
For Me it was Muscrats Badazz Insulated Firebox trailer pit yesterday. I've cooked on a bunch of the cheap pits but never a high end pit till yesterday. Muscrat was cooking for his Dads retirement party - 3 Butts, 4 Briskets, 50 pieces Chicken and a bunch of Sausage. He told me people would be starting to show about 3 so I got there at 3. The Butts were done and resting, Chicken was about ready to come off and sausage ready to go on but the Briskets weren't close and His Dad had told everyone eating was at 4:30 ish. He had cooked at 250* for most of the day and after seeing the Briskets being stubborn he had panned and foiled the Briskets and brought temp up to 300*. When I got there he asked me to check them and see what I thought. I checked and told him I thought had a few hrs left- he said we had 1 - 1 1/2 so I said well then time to crank it up. He tossed in one small split and opened his single Butterfly Damper from 1/3 to full and within a minute or two we watched the gauge steadily climb like speedometer on a car! He closed the damper back down just a bit as needle went past 380* and it settled in at 400* almost exact within minutes!
In 1 hr the the smallest Brisket was probe tender, 2 were close and one was tight. He took the small in to rest and do other things and I moved the remaining 3 around a little. Muscrat had several things going inside so I watched the pit and sipped some Wicked Orchard Adult Apple Juice. You can see his fire from the cook chamber and of course thru the damper and I would see it was time for a split before temp would even start to fall- and since we were in a time crunch I didn't want the temps to fall off any - so I'd toss in a small split every 45 minutes. Now this was to maitain a STEADY 400*, temp never budged- I thought his new TelTru was Stuck! He says when running 250* it's a small split every 1.5 hrs with no temp drops!! The cheapo pits I'm used to cooking on its a split every 45 minutes with a 25* temp drop and then 20* upswing! Muscrats is STEADY like a UDS or Caninet Smoker!!!! :heh: about 20 minutes after the first Brisket then 2nd One probed tender so I took it in and it rested as Muscrat sliced the first then the 2nd. I had put the sausages on already and by time 2 Briskets were slicced the Sausages were ready and we pulled them off and sliced them and people started making plates. While everyone was eating the 3rd Brisket probed tender do off it came and quick rest then sliced just as the Brisket pan was being emptied so we refilled the Brisket pan. The 4th Brisjet must of been an old Jersey cow cuz it didn't give up till 2 1/2 hrs after the first one and after everyone was done eating - Good Thing we didn't need it!
If I ever get to where I can afford a High End Pit I'll be buying a Muscrat Model and saving myself hundreds and possibly thousands depending on which one I get!
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